Description
This Double Chocolate Banana Bread is a moist and rich treat perfect for chocolate lovers. Made with ripe bananas, cocoa powder, and loaded with chocolate chunks, it offers a decadent twist on classic banana bread. Sweetened naturally with honey and enhanced by melted coconut oil, it’s a delightful dessert or snack that combines wholesome ingredients with indulgent chocolate flavor.
Ingredients
Scale
Wet Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/2 cup honey or granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Chocolate
- 1 cup chopped chocolate chunks, plus more for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, melted coconut oil, honey (or sugar), eggs, and vanilla extract. Stir well until the mixture is smooth and well incorporated.
- Add dry ingredients: Gradually add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the bread tender.
- Fold in chocolate chunks: Gently fold in 1 cup of chopped chocolate chunks evenly throughout the batter.
- Prepare to bake: Pour the batter into the lined loaf pan, smoothing the surface with a spatula. Optionally, sprinkle extra chocolate chunks on top for a decorative and extra chocolatey crust.
- Bake: Place the loaf pan in the oven and bake for 50 to 55 minutes, or until the center is set and a toothpick inserted comes out with just a few moist crumbs attached.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 1 hour to firm up. Once cooled, slice and enjoy your delicious double chocolate banana bread.
Notes
- Make sure bananas are very ripe for natural sweetness and moisture.
- You can substitute honey with granulated sugar for a more neutral sweetness.
- Melted coconut oil can be replaced with melted butter if preferred.
- Use good quality dark or semi-sweet chocolate chunks for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra moist loaf, consider adding a tablespoon of yogurt or sour cream to the batter.
- You can also freeze sliced banana bread for up to 3 months, just wrap tightly in plastic and foil.
